Meghli is a smooth rice flour pudding, slowly cooked with caraway, cinnamon and anise. Once chilled, it sets firm and soft, with coconut, pistachio and almond for a crunchy finish.
Meghli is a Lebanese pudding that puts rice flour and spices centre stage. Caraway adds an earthy, lightly peppery note; cinnamon brings warmth, and anise a distinctive sweet aroma. Together, they have a pronounced flavour without being sharp. The pudding itself is mild and smooth, allowing the spices to come through clearly without the need for dairy or eggs. In Lebanon, meghli is often associated with celebrations following the birth of a child; the toppings make each bowl feel festive and add extra bite to the soft base.
Use finely ground spices for this pudding so they distribute evenly through the mixture. Ground caraway is not the same as cumin: the flavour is different, so it’s best not to substitute one for the other. You can grind whole caraway seeds finely in a spice grinder or mortar and pestle. Anise powder is the easiest option; if you use anise seeds, grind those finely too. Mix the spices with the rice flour, sugar and cold water before putting the pan on the heat. This prevents lumps and ensures every spoonful has the same flavour.
Gentle heating and constant stirring are key to the texture. The rice flour thickens the water as the mixture heats; over high heat, the pudding can quickly catch on the bottom before it has thickened throughout. So use a whisk as it heats, then switch to a sturdy spoon once the mixture thickens. It’s ready when the pudding is smooth and glossy and stays thick as you stir it. It will firm up further as it cools, so don’t cook it until it becomes stiff.
Coconut, pistachio and almond are the classic contrasting finish: coconut is soft and fragrant, while the chopped nuts are crunchy. Sprinkle them over the pudding just before serving so they keep their texture. Use unsweetened desiccated coconut and unsalted nuts so they don’t overpower the sweetness of the pudding. You can replace the pistachio with extra almond, but keep the coconut as a soft counterpoint. Small bowls are handy, as meghli sets firmly and has a rich flavour.
Meghli is served cold and is suitable for making ahead. After cooking, let the bowls cool first, then cover them and put them in the fridge; this keeps the tops from drying out and absorbing fridge odours. Store the toppings separately and add them when serving. The pudding is delicious on its own as a dessert after a meal, or in smaller portions alongside coffee or tea. A few hours of chilling gives the rice flour base enough time to set.
In a large saucepan, whisk together the rice flour, sugar, cold water, caraway, cinnamon and anise until no lumps remain.
Place the pan over medium heat and warm the mixture, stirring with the whisk. Scrape along the bottom and sides of the pan as well.
Once the pudding starts to thicken, lower the heat and continue stirring with a sturdy spoon. Simmer gently until the pudding is smooth and glossy and stays noticeably thick when stirred, about 10–15 minutes from the moment it begins to thicken.
Divide the hot pudding among four small bowls. Let cool to room temperature, then cover the bowls and refrigerate for at least 3 hours to set.
Sprinkle with the desiccated coconut, pistachio and almond just before serving.
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